Centrolina, Stanton & Green Kick Off Brunch
Two of D.C.’s newest restaurants will unveil their Sunday brunch menus this Sunday. Centrolina, Amy Brandwein’s Italian osteria and market at 974 Palmer Alley in CityCenterDC, and Stanton & Green, 319 Pennsylvania Ave. SE, both kick off brunch July 19.
Centrolina’s new brunch will feature breakfast dishes like house-made granola and Greek yogurt for $10; a shiitake and oyster mushroom quiche priced at $10; a Calabrese breakfast with sunny side eggs and nduja salami on toasted paladin bread for $12; eggs baked in San Marzano tomatoes with mozzarella and basil for $14; ricotta gnoccia wit apricot sage brown butter and toated black walnuts for $16; buckwheat ricotta pancackes with peaches and blueberries for $13; and French toast with brioche, raspberries, fresh butter and local maple syrup for $14. Items from the market include bomblonis, sticky buns, cinnamon rolls and scones. Sides include pancetta, rosemary potatoes, seasonal fruit and whole wheat bread with plum jam and farm better.
Centrolina will serve brunch from 9:30 a.m.-1:30 p.m. The full brunch menu is available http://centrolinadc.com/restaurant/brunch-menu/ online.
Stanton & Green will serve its brunch menu all day from 11 a.m.-9 p.m. on Sundays. Its new brunch menu features shareable bites, as well as both savory and sweet larger plates. Dishes include “pigs in a blanket” with bites of house-made chorizo wrapped in pancake fry batter, dusted with powdered sugar and served with fresh blackberry maple syrup for $10; shrimp fritters with charred summer corn and bell peppers, served alongside a roasted jalapeno cilantro aioli for $10; a trio of deviled eggs including charred and pickled jalapeno, chorizo and pimento cheese, and a classic deviled recipe with bread and butter pickles for $9. Hearty savory dishes include steak and eggs with Wagyu beef, fried potato boats, sautéed spinach, a 60-minute egg and hollandaise for $24; a house-made chorizo breakfast sandwich topped with cheddar, Applewood-smoked bacon, dijonaise, and a sunny-side up egg on a potato bun for $14; a smoked trout benedict with potato cakes, 60-minute egg, sautéed spinach, dill hollandaise and salmon roe for $14; and Tasso-spiced pork belly hash with peppers, onions, crispy potatoes, egg and herbs for $14. Sweeter dishes include oversized red velvet pancakes layered with whipped cream cheese frosting, powdered sugar and maple syrup for $12; granola-crusted French toast with berry compote and powdered sugar for $12; Greek berry yogurt with house granola, vanilla honey and fresh berries for $9; and house-made cappuccino coffee cake with an espresso glaze for $7.
In addition, there will be sandwiches and burgers such as the shrimp po’boy with cornmeal-crusted shrimp, lemon caper aioli, and slaw on a pretzel roll for $16; French dip featuring thin-sliced grass-fed beef, horseradish aioli and Grayson cheese on a pretzel roll for $15; a chickpea/lentil/quinoa/barley-based veggie burger for $12; and the double-decker Greene Burger stacking two 6-ounce. bacon-infused beef patties, smoked gouda, crispy bacon, onion rings and bacon aioli on a pretzel roll for $24.
Staunton and Greene will also serve special brunch cocktails as well as traditional morning cocktails.
Black’s Bar and Kitchen hosts five-course wine dinner
On Tuesday, July 21, Black’s Bar and Kitchen, 7750 Woodmont Ave., Bethesda, will feature a five course wine dinner with pairings from Moshin Vineyards, a Sonoma vineyard near the Russian River that specializes in sustainable, minimally invasive winemaking. Guests will taste the winery’s rosé, pinot noir, zinfandel and a sauvignon blanc/semillion blend.
Executive chef Dane Sewlall has created a menu of hearty, seasonal American dishes to pair with the wines. The first course includes yellowfin tuna crudo with fennel, blueberry barbecue gastrique, pickled watermelon rind and scallion paired with Vin Gris Rose 2013. The second course includes spice crusted swordfish, smoked eggplant purée, crispy chickpeas, heirloom tomato, basil and green goddess dressing paired with Molinari Pinot Noir 2010. The third course includes port braised duck breast, herb tortellini, pickled cherries, wilted arugula, pistachio gremolata and cherry-peppercorn glaze with Emoshin Pinot Noir 2010. The fourth course is coffee rubbed filet mignon, skillet corn, green chilies, corn cream, roasted tomatillos and a cabernet demi glace paired with Carreras Vineyard Zinfandel 2010. The fifth course includes local peach cobbler, fired corn pudding, blueberry gelato and passion fruit caramel sauce paired with Moshin Potion N*11 2011.
Dinner begins at 7 p.m. Seats are $85 per person including of tax and gratuity. Reservations can be made at https://brgevents.wufoo.com/forms/moshin-vineyards-wine-dinner/.
Met Bethesda offers Met “Minion” kids menu
Met Bethesda, located next door to Arc Light Cinemas at 7101 Democracy Blvd., Bethesda, is offering a Met “Minion” menu to celebrate the release of the movie Minions. Minions continues the story that began in Despicable Me about the yellow creatures whose purpose is to serve the world’s most despicable masters. Scarlet Overkill, the world’s first female villainess, recruits minions Kevin, Bob and Stuart in hopes that they can assist her in taking over the world.
Before or after the movies, families can enjoy the many kid-friendly entrée options on the Met “Minion” menu including mini Minion cheese bugah with cheddar cheese and served with French fries; Bob’s peanut butter-n-banana sammy with smooth peanut butter, sliced bananas and honey; spaaagetti-n-meatballs with all beef meatballs and 12-hour slow cooked tomato sauce, and chicken fingars, served with French fries. For dessert, kids can choose a chocolate covered frozen banana with rainbow sprinkles. Dishes are priced from $7-$8, and each entree includes a beverage and dessert.
The Met “Minion” menu will be offered through Labor Day.
Blue Duck Uncorked returns on Tuesdays
Blue Duck Tavern and Blue Duck Lounge, located at Park Hyatt Washington on the corner of 24 and M Streets NW, will feature rare magnums by the glass, with four-ounce pours until each bottle is consumed every Tuesday as part of the weekly Blue Duck Uncorked wine program through Sept. 22.
Every Tuesday from 5:30-10:30 p.m. Blue Duck Tavern will be pouring tastes of a specially selected rare magnum, which is not found on the restaurant’s featured wine list. The selection of fine wines is chosen by general manager Joseph Cerione. It is an opportunity to taste the vintages by glass, with each pour priced at $30.
The schedule includes:
- July 21: Peter Michael, Pinot Noir, “Le Moulin Rouge,”Santa Lucia Highlands, CA 2005
- July 28: Patz & Hall, Pinot Noir, “Pisoni Vineyard,” Santa Lucia Highlands, CA 2000
- Aug. 4: Arietta Winery, Red Blend, “Hudson Vineyard, H Block,” Napa Valley, CA 2000
- Aug. 11: Robert Foley Vineyards, Claret, Napa Valley, CA 1999
- Aug, 18: Vineyard 29, Cabernet Sauvignon, Napa Valley, CA 1999
- Aug. 25: Groth, Cabernet Sauvignon, Oakville, CA 1997
- Sept. 1: Arrowwood, Cabernet Sauvignon, “Saralee’s Vineyard,” Russian River Valley, CA 1996
- Sept. 8: Silver Oak Cellars, Cabernet Sauvignon, Alexander Valley, CA 1990
- Sept. 15: Ojai, Syrah, “Thompson Vineyard,” Santa Barbara County, CA 1998
- Sept. 22: Behrens & Hitchcock, Petit Syrah, “Old Vine,” Napa Valley, CA 1998
Jack Rose’s rooftop tiki bar reopens Thursday
Jack Rose Dining Saloon’s rooftop tiki bar will reopen for the season starting July 23. The hidden bar, located just off the rooftop terrace, will be open Thursdays through Saturdays with tropical cocktails, island-inspired fare and a special “Tiki Thursdays” happy hour from 5-7:30 p.m. on Thursdays.
Jack Rose’s bartenders are combining fresh fruit juices, quality rums and even jalapeno-infused whiskey, into special tiki cocktails. The boozy concoctions are all $13 and available for half-off during “Tiki Thursdays” happy hour:
The tropical cocktails include the Palm Pine made with Jameson Black Barrel infused with jalapeno, pineapple, banana and ginger beer; the Bahia with Captain White, coconut cream and pineapple; Ti’ Punch with Rhum Agricole, lime, cane syrup, tiki bitters and cinnamon; and the Worlds Collide with Aviation gin, Aquavit, lime, lemon, passion fruit and Sam Adams Twisted Tea.
The tiki bar will also offer a selection of canned and bottled summer brews for $6 ($5 during Tiki Thursdays happy hour), such as Boulevard Ginger Lemon Radler, Victory Summer Love, Devil’s Backbone Trail Angel and Troegs Sunshine Pils.
The tiki menu includes fresh island-inspired fare cooked on the terrace’s wood-fired grill. Half-price on Thursdays from 5-7:30 p.m., menu items will include Pacific shrimp tacos with pickled cabbage and mango salsa for $13; flank steak tacos with charred pineapple, onion and cilantro for $13; pit grilled whiskey wings with hot and sour dipping sauce for $11; and jalapeno hushpuppies with Old Bay mayo for $6.
The tiki bar is open Thursdays from 5 p.m.-close and Fridays and Saturdays from 8 p.m.-close.